- 12
- 10 mins
- 30 mins
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup coconut oil (melted)
- 1/2 cup buttermilk (room temperature)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, beaten (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 1/4 cup butterscotch chips
Preparation
Step 1
Preheat your oven to 400 degrees F (or 415 degrees F if you are baking at high altitude). Spray a 12 count muffin tin with a non-stick spray. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined and no clumps remain.
In a separate medium bowl, whisk together the coconut oil, buttermilk, brown sugar and granulated sugar. Beat in the eggs, then the vanilla, and whisk until combined.
Pour the wet ingredients into the dry and fold the ingredients together with a large spoon until no dry ingredients remain. Do not over-mix.
Stir in all of the chips, evenly dispersing them among the batter.
Drop the batter into the prepared muffin tin, filling them 3/4 of the way up the molds.
Bake the muffins at 400 degrees F for 8 minutes and then decrease the temperature to 350 degrees F (or 365 degrees F if baking at high altitude) for 8-10 minutes or until a toothpick comes out clean.
Remove from oven and let cool for a couple of minutes in the pan, then transfer to a wire rack to cool the rest of the way.
The muffins are best served warm, but will keep in an airtight container for a week. Enjoy!